Chicken, Butternut Squash, and Quinoa Soup
Recipe by Karen Kmieciak from allrecipes.com
Dinner 55 Mins.
Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 medium onion, finely chopped
- •3 cloves garlic, minced, or more to taste
- •1 tablespoon dried oregano
- •1 tablespoon dried thyme
- •1 teaspoon ground paprika
- •4 cups chicken broth
- •1 teaspoon salt
- •1 teaspoon freshly ground black pepper
- •2 pounds skinless, boneless chicken breast halves
- •3 cups butternut squash, chopped
- •1 (14 ounce) can diced tomatoes
- •1 cup uncooked quinoa
Instructions
- Heat olive oil in a stockpot over medium-high heat. Add onion, garlic, oregano, thyme, and paprika and saute until onion begins to brown, 5 to 7 minutes. Pour in chicken broth, salt, and pepper. Bring to a boil. Add chicken and boil until meat is no longer pink, 10 to 15 minutes. Remove chicken to cool.
- Stir squash, tomatoes, and quinoa into the pot. Reduce heat and let simmer until squash is tender, about 15 minutes. Shred chicken into bite-size pieces and return to the pot to heat through, 5 to 10 minutes. Season with additional salt and pepper if needed.
Nutritional Facts
Per 6 servings
- Calories: 365
- Carbohydrate: 33g
- Fat: 8g
- Fiber: 5g
- Protein: 38g
- Sugar: 5g
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